4.4 Article

Biofilm formation onto starch fibres byBacillus subtilisgoverns its successful adaptation to chickpea milk

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Biotechnology & Applied Microbiology

Problems with the concept of gut microbiota dysbiosis

Harald Brussow

MICROBIAL BIOTECHNOLOGY (2020)

Review Biochemistry & Molecular Biology

Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits

Adriano Costa de Camargo et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2019)

Article Food Science & Technology

Novel frozen yogurt production fortified with sea buckthorn berries and probiotics

Antonia Terpou et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Multidisciplinary Sciences

Pulcherrimin formation controls growth arrest of the Bacillus subtilis biofilm

Sofia Arnaouteli et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2019)

Article Biotechnology & Applied Microbiology

Encapsulation of beneficial probiotic bacteria in extracellular matrix from biofilm-forming Bacillus subtilis

Sagit Yahav et al.

ARTIFICIAL CELLS NANOMEDICINE AND BIOTECHNOLOGY (2018)

Article Multidisciplinary Sciences

Pathogen elimination by probiotic Bacillus via signalling interference

Pipat Piewngam et al.

NATURE (2018)

Review Agriculture, Multidisciplinary

Health Risks and Benefits of Chickpea (Cicer arietinum) Consumption

Rinkesh Kumar Gupta et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Review Nutrition & Dietetics

Effects of Probiotics, Prebiotics, and Synbiotics on Human Health

Paulina Markowiak et al.

NUTRIENTS (2017)

Review Microbiology

Bacillus As Potential Probiotics: Status, Concerns, and Future Perspectives

Fouad M. F. Elshaghabee et al.

FRONTIERS IN MICROBIOLOGY (2017)

Article Biotechnology & Applied Microbiology

Enrichment of milk with magnesium provides healthier and safer dairy products

Noa Ben-Ishay et al.

NPJ BIOFILMS AND MICROBIOMES (2017)

Article Biochemistry & Molecular Biology

Identification and High-level Production of Pulcherrimin in Bacillus licheniformis DW2

Xiaoyun Li et al.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2017)

Article Food Science & Technology

Plant-based milk alternatives an emerging segment of functional beverages: a review

Swati Sethi et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Article Biochemistry & Molecular Biology

From Cell Differentiation to Cell Collectives: Bacillus subtilis Uses Division of Labor to Migrate

Jordi van Gestel et al.

PLOS BIOLOGY (2015)

Article Biochemistry & Molecular Biology

Isolation and Characterization of New Metschnikowia pulcherrima Strains as Producers of the Antimicrobial Pigment Pulcherrimin

Sezai Türkel et al.

ZEITSCHRIFT FUR NATURFORSCHUNG SECTION C-A JOURNAL OF BIOSCIENCES (2015)

Article Food Science & Technology

Butyric acid released during milk lipolysis triggers biofilm formation of Bacillus species

Ronit Pasvolsky et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

Review Biochemistry & Molecular Biology

Biofilm formation by Bacillus subtilis: new insights into regulatory strategies and assembly mechanisms

Lynne S. Cairns et al.

MOLECULAR MICROBIOLOGY (2014)

Review Microbiology

Sticking together: building a biofilm the Bacillus subtilis way

Hera Vlamakis et al.

NATURE REVIEWS MICROBIOLOGY (2013)

Article Multidisciplinary Sciences

Bacillus subtilis biofilm induction by plant polysaccharides

Pascale B. Beauregard et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2013)

Article Food Science & Technology

In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat's milk ice cream and yogurt

C. Senaka Ranadheera et al.

FOOD RESEARCH INTERNATIONAL (2012)

Article Agriculture, Multidisciplinary

Dietary Fiber as a Carrier of Dietary Antioxidants: An Essential Physiological Function

Fulgencio Saura-Calixto

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Food Science & Technology

Evaluation of the degree of starch gelatinization by a new enzymatic method

RD Di Paola et al.

STARCH-STARKE (2003)